Sunday, October 17, 2010

Recipe: Butternut Masala Chai Chocolate Chip Muffins

I grew up under the perpetually sunny skies of California. I did not have the concept of the air cooling, becoming crisp, the leaves changing, covering the streets in red and gold and the need for spice and warmth, making you want to bake. This fall in Milwaukee has been unseasonably warm. My fall vest is still in the closet but the urge to bake is still strong! That urge to bake led me to my collection of squash. I have a pie pumpkin, but that’s too predictable. So, I decided to experiment with the butternut and my delicious Rishi Tea Chai concentrate!

It only made sense to pair my butternut with the aromatic spices of chai and I love chocolate so all together I made Butternut Chai Chocolate Chip Muffins! - Susana Mojica

Ingredients:

1 cup of butternut (I cubed and baked at 375 for about half an hour, then mashed with a fork, that way you end up with a few chunkies!)

2 comments:

I made these twice and they turned out AMAZING both times. I used dark chocolate chunks instead of chips the second time, and it really made them a true indulgence! Everyone that tried them said they were amazing, so thank you for this great recipe!

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We travel thousands of miles each year to offer the highest quality loose leaf tea, direct from tea gardens around the world. Our teas are produced under Organic and Fair Trade standards to ensure a more sustainable future for farmers at origin and tea lovers alike.
Each tea has a unique flavor and style that reflects its origin, varietal, vintage and method of processing. We aspire to link the leaf to its end result: a perfect cup of tea.